Seafood Bake with Crispy Hash Brown Topping

Succulent fish and seafood become a decadent dinner when mixed into a creamy sauce topped with a crispy, shredded potato crust.

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Ingredients

Yields:
4

Cal/Serv:
324

1 c.
lowfat sour cream

1 tbsp.
cornstarch

1 tbsp.
Dijon mustard

2 tsp.
lemon zest

kosher salt

Pepper

1 1/2 lb.
mixed seafood (such as salmon and shrimp)

1
package frozen leaf spinach

2 c.
frozen shredded hash browns

Directions

Prep Time:
0:20

Total Time:
0:40

Heat oven to 425 degrees F. In a large bowl, whisk together the sour cream, cornstarch, mustard, lemon zest, and 1/2 teaspoon each salt and pepper.

Add the seafood to the sour cream mixture and toss to coat. Squeeze the spinach of excess moisture, roughly chop, then fold into the seafood mixture. Divide among 4 shallow 1-cup baking dishes and place on a rimmed baking sheet.

Sprinkle the hash browns over the top and lightly brush with olive oil or coat with cooking spray. Bake until bubbling, 20 to 25 minutes. (For an extra golden-brown top, broil for 1 to 2 minutes.)

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